Super 8 by Wyndham Edmonton South

** - chemicals were stored above, beside, and on top of food and/or food equipment in both the kitchen and basement storage – must be stored separately and in a manner that does not contaminate food or food contact surfaces. Ie. lighters, spray bottles, chemical supply bottles.

** - improper cooling of high risk foods observed: cooked eggs were cooling at room temperature for extended periods of time without temperature monitoring. Were measured at 25-28’C (discarded during the inspection)

** - a large box of egg flats were stored at room temperature on the floor. The staff appeared surprised that the eggs must be stored in the cooler/refrigerator. PHI enquired if the eggs are stored at room temperature all the time, the staff confirmed that the eggs are always out at room temperature and never stored in the cooler. RAW eggs must be stored at 4 -12’C or less at all times when not in use. Every flat of eggs in the box was 17/18’C. (Discarded during the inspection)

** - thermometers for testing hot food or measuring the cold holding units could not be located upon request.

** - hot holding temperatures of high risk foods were poor: cooked hashbrowns were 40’C and the cooked eggs were 28’C. The sterno/flame was not lit under the eggs (discarded during the inspection)

** - staff were washing dishes by hand and not using the required sanitizing step. If dishes were to washed by hand in the small 2-compartment sink, the following method must be used: 1. Wash with soap and water 2. Rinse with clean water. 3. SANITIZE for 2 minutes, the item must be fully submerged into the sanitizer. 4. Air dry, do not wipe dry., ** - there was not an adequate supply of food-grade sanitizer within the facility to participate in proper manual dishwashing as required. Cease and desist manual dishwashing until such time the sanitizer system and supply has been addressed.

**- mechanical dishwasher was not supplied with soap for proper dishwashing operation. The detergent bottle installed was empty of product.

** - personal items, items with bodily fluids, and non-food items were stored with food and food equipment throughout the food facility. No separation to prevent contamination was observed.

** - test strips to test the concentration of the chosen sanitizer chemical were not available upon request.

** - dirty cardboard was observed on shelving, black garbage bags that were not food-grade were used to cover plastic shelving, duct tape on the chest freezer, and a piece of unfinished mdf wood board (medium density fiberboard) was observed under the oven. All surfaces in food preparation areas must be smooth, cleanable, non-absorbent and durable. In addition, the surfaces must be food grade.

** - the sanitation of food equipment was poor and requires thorough cleaning that includes but is not limited to: , - Egg cooker lid and interior was thick with a build up of egg proteins and other substances., - The drawers, the cupboard doors/door edges, the cupboard shelving throughout was dirty with spilled foods, unknown substances, debris, grime, and dirt and lacked regular cleaning , - Many of the cups, mugs, and extra equipment contained food, dirt, dust or grime on the surfaces, - Plastic display units in storage had a thick build up of grime on the exterior., - The chest freezer in the basement was filthy – the lid, the frame, the exterior, the edges and high contact surfaces had a thick layer of dust, grime, spills, and foods. The lid could not close properly and was held down by large bottles of chemical. , - Plastic containers with lids were not properly or thoroughly cleaned before use for food storage – paper and plastic sales labels were still intact and were not removed , - The microwave interior for hotel guests and staff was very dirty inside with a build up of foods, grime, debris, and splashes observed throughout.

** - cleaning schedule did not reflect the equipment to be cleaned, the chemical required to clean the equipment, nor was the cleaning schedule in use or monitored since 2024. Please revise the written cleaning schedule to reflect all equipment within the facility, the frequency for that cleaning, and the chemicals to use on the equipment (for instance, the staff member onsite during the inspection did not know what sanitizer was).

** - the sanitation of the food facility was poor and requires thorough cleaning that includes but is not limited to: , -floors under shelving and in hard-to-reach surfaces. , -child high chairs were very dirty, a build up of food and grime were observed on all surfaces. , -light switches, doors, door edges were dirty with a build up of grime observed on the surfaces, -customer chairs on the high touch surfaces were dirty with a thick layer of grime and grease.

** - test strips to test the concentration of the chosen sanitizer chemical were not available upon request.

** - the sanitation of food facility was poor and requires thorough cleaning that includes but is not limited to: , -light switches, doors, door edges were dirty with a build up of grime observed on the surfaces

** - cleaning schedule did not reflect the equipment to be cleaned, the chemical required to clean the equipment, nor was the cleaning schedule in use or monitored since 2024. Please revise the written cleaning schedule to reflect all equipment within the facility, the frequency for that cleaning, and the chemicals to use on the equipment (for instance, the staff member onsite during the inspection did not know what sanitizer was).

No valid food safety certificate is observed for someone in care and control of the facility. , Ensure that a valid food safety certificate is provided to the inspector.